© Con Poulos
Active Time
30 MIN
Total Time
1 HR
Yield
Serves : 4

This is serious finger-licking food. Justin Chapple spreads a little bit of jalapeño butter into the shell, then he grills the shrimp until they’re deliciously buttery and spicy. Slideshow: More Shrimp Recipes

How to Make It

Step 1    

In a small bowl, using a fork, blend the butter with the jalapeño, lime zest, 1 teaspoon of salt and 1/2 teaspoon of pepper. 


Step 2    

Using scissors, cut along 
the back of each shrimp and scrape out the vein. Gently open the shell without breaking it 
off and, using a thin offset spatula or knife, spread some of 
the butter on both sides of each shrimp. Transfer the shrimp 
to a baking sheet and refrigerate for 30 minutes. 


Step 3    

Light a grill. Season the shrimp lightly with salt and pepper. Grill over high heat, turning, until lightly charred and just cooked through, about 4 minutes. Transfer the shrimp to a platter and serve with chopped cilantro and lime wedges.


Make Ahead

The uncooked prepared shrimp can be refrigerated overnight. 


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